Roasted Cauliflower and Leeks Risotto

I woke up with the feeling of smelling and tasting roasted cauliflower. This amazing vegetable releases a lovely fragrance while roasting. It warms my heart and makes my belly happy. And then there are leeks... slowly cooked in olive oil... with a little of the onion flavor with an added sweetness to it. Those 2 vegetables when together make it to a terrific combination. And then there's carnaroli or arborio, which slowly cooked with warm broth and dry vermouth or a dry white wine, makes the glue for both vegetables to be together in love.

Ingredients:
For cauliflower:
1 head of cauliflower, roughly chopped
2 tablespoons olive oil
1 teaspoon each salt and pepper

For leeks:
1 bunch of leeks, thinly sliced ( white and light green parts only, discard the rest)
1 tablespoon olive oil

For risotto:
2 cups carnaroli or arborio rice
1 large onion, chopped
2-3 tablespoons olive oil
6-8 cups of warm chicken stock (homemade,canned, bouillon... your choice)
1 cup dry vermouth or dry white wine
cooked cauliflower and leeks
3 tablespoons butter
1/4 parsley, chopped
salt and pepper to taste
1 cup parmesan cheese, shredded (optional)

Preheat oven to 425F.
Toss cauliflower, olive oil, salt and pepper. Spread on a cookie sheet and bake for 30 minutes. Remove from oven and set aside.
While cooking cauliflower, heat olive oil in a large frying pan. Add leeks and cook on low for 10-15 minutes, until soft.
In a large heavy bottomed pan, heat olive oil and onions, cook for 5 minutes until translucent. Add rice and cook for 5 minutes. Add vermouth and stir until dry. Add warm stock, a ladle full at a time, stirring constantly until dry and in need of another ladle. You might not need all the stock, so after it doubled in size, start tasting the rice to make sure it's soft, and that's when it will be ready.
Remove from heat and add butter, stirring until melted. Add veggies and cheese if using. Season to taste with salt and pepper. Add chopped parsley and serve it hot.